Eleanor Ozich's Maple roasted squash tossed with greens and parmesan

A simple yet delicious salad of maple roasted squash tossed with greens from the garden and a sprinkling of parmesan. By roasting the squash pumpkin in pure maple syrup and olive oil, it really brings out the earthy and sweet flavors. Finished with a sprinkling of salty parmesan, and a squeeze of lemon juice, this salad is a truly enjoyable light meal.

Ingredients

Serves 2

1/2 squash pumpkin, peeled and cut in to wedges about 1 cm thick3 tbsp pure maple syrupolive oil for drizzlinga large bunch of greens, rinsed and roughly choppeda large handful of italian parsleya handful of grated parmesanjuice of one lemonsea saltpepper

Method

Preheat the oven to 180 C.

Arrange the pumpkin wedges on a large baking tray. Drizzle with the maple syrup, olive oil and sprinkle with a pinch of salt and pepper. Toss to coat.

Bake in the oven for 30 minutes or until slightly crispy. Remove from the oven, and leave to cool.

In a large bowl add the pumpkin along with the remaining ingredients, and a drizzle of extra virgin olive oil. Season to taste.